Vegan Birria Tacos by @fitgreenmind

30 min
Medium

3 servings

🧅

1 large

Onion

🧄

3 cloves

Garlic

🫗

30 ml

Oil

🌶️

15 ml

Chili Paste

🍅

45 ml

Tomato Paste

🥢

30 ml

Dark Soy Sauce

🌿

5 ml

Cumin

🫑

5 ml

Paprika Powder

🌿

5 ml

Ground Coriander

🌿

5 ml

Oregano

🟤

1.3 ml

Cinnamon

🍃

2

Bay Leaves

🫘

80 g

Soy Chunks

🍲

900 ml

Vegetable Broth

🫓

9

Tortillas

🌿

15 g

Fresh Coriander

🍋

1 lime

Lime

Preparation Steps

  1. Step 1/11

    Finely chop the 1 large onion and 3 cloves of garlic.

    onion
    garlic
    🔪chef's knife
    🟫cutting board

  2. Step 2/11

    Heat 1 tablespoon of cooking oil in a pot over medium heat. Sauté the chopped onion and garlic until the onion is softened, about 4 to 5 minutes.

    cooking oil
    onion
    garlic
    🥄wooden spoon

  3. Step 3/11

    Add the chili paste, tomato paste, dark soy sauce, ground cumin, paprika powder, ground coriander, dried oregano, ground cinnamon, and bay leaves to the pot. Stir for 1 minute to coat the onion mixture.

    chili paste
    tomato paste
    dark soy sauce
    ground cumin
    paprika powder
    ground coriander
    dried oregano
    ground cinnamon
    bay leaves
    🥄wooden spoon
    🥄measuring spoons

  4. Step 4/11

    Pour in the 900 ml vegetable broth and add the 80 g large soy chunks. Stir well and bring the broth to a gentle simmer.

    vegetable broth
    large soy chunks
    🥄wooden spoon
    🫗measuring jug

  5. Step 5/11

    Simmer for about 5 minutes, until the large soy chunks are soft. Lift the soy chunks from the broth with a slotted spoon.

    large soy chunks
    vegetable broth
    🥄slotted spoon

  6. Step 6/11

    Pull the softened large soy chunks apart into shreds with two forks or clean fingers. Taste the broth and season it with salt if needed, then keep it at a low simmer.

    large soy chunks
    vegetable broth
    salt
    🥄wooden spoon

  7. Step 7/11

    Roughly chop the fresh coriander and cut the lime into wedges.

    fresh coriander
    lime
    🔪chef's knife
    🟫cutting board

  8. Step 8/11

    Heat the remaining 1 tablespoon cooking oil in a frying pan over medium-high heat. Dip 1 small corn tortilla briefly into the hot broth.

    cooking oil
    small corn tortillas
    vegetable broth
    🥢tongs

  9. Step 9/11

    Place the dipped tortilla in the hot frying pan. Add one-third of the shredded large soy chunks and fresh coriander to one half of the tortilla, then fold it closed.

    small corn tortillas
    large soy chunks
    fresh coriander
    🥢tongs

  10. Step 10/11

    Fry the folded taco until crisp and lightly browned on both sides, about 1 to 2 minutes per side. Repeat with the remaining small corn tortillas and filling.

    small corn tortillas
    large soy chunks
    🥢tongs

  11. Step 11/11

    Ladle the hot birria broth into serving bowls. Serve the tacos with lime wedges and the remaining fresh coriander.

    vegetable broth
    lime
    fresh coriander
    🥣ladle

Composition

Ingredients

Types

Vegetables, Condiments, Herbs and Spices, Broth, Herbs, Fruits

Ingredients

Onion, Garlic, Oil, Chili paste, Tomato paste, Dark soy sauce, Cumin, Paprika powder, Ground coriander, Oregano, Cinnamon, Bay leaves, Soy chunks, Vegetable broth, Tortillas, Fresh coriander, Lime

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Plant-Based

Calories

430 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 58g, Fat: 14g, Fiber: 10g, Sugars: 7g

Nutritional Information

Minerals

Sodium: 1550mg, Iron: 5.2mg, Calcium: 105mg, Potassium: 620mg

Vitamins

Vitamin C: 13mg, Vitamin A: 145mcg, Vitamin B6: 0.35mg

Preparation

Time Information

Preparation

25 minutes

Cooking

5 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, slotted spoon, measuring spoons, measuring jug, tongs, ladle

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Street Food

Occasions

Lunch, Dinner, Casual Meal, Veganuary

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Mexican-Inspired, Vegan

Geographic

Mexico, North America

Various

Aspect

Texture

Crispy, Chewy, Juicy, Tender, Saucy

Flavors

Smoky, Spicy, Savory, Tangy, Earthy, Umami, Aromatic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard leftovers left out longer than 2 hours), fridge : 3 days (Store the broth and tacos separately in airtight containers,Cool before refrigerating,Reheat tacos in a dry or lightly oiled pan for best crispness), freezer : 2 months (Freeze the soy filling and broth separately,Do not freeze assembled fried tacos for best texture,Thaw overnight in the refrigerator before reheating)